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Journal Abstract Search

773 related items for PubMed ID: 22230927

  • 1. The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production.
    Gustaw W, Kordowska-Wiater M, Kozioł J.
    Acta Sci Pol Technol Aliment; 2011; 10(4):455-66. PubMed ID: 22230927
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  • 2. Viability and activity of bifidobacteria during refrigerated storage of yoghurt containing Mangifera pajang fibrous polysaccharides.
    Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM.
    J Food Sci; 2012 Nov; 77(11):M624-30. PubMed ID: 23106104
    [Abstract] [Full Text] [Related]

  • 3. Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk.
    Mishra S, Mishra HN.
    Food Sci Technol Int; 2018 Oct; 24(7):564-575. PubMed ID: 29764202
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  • 4. Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.
    Najgebaue-Lejko D.
    Acta Sci Pol Technol Aliment; 2019 Oct; 18(2):153-161. PubMed ID: 31256543
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  • 5. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
    Costa MP, Frasao BS, Silva AC, Freitas MQ, Franco RM, Conte-Junior CA.
    J Dairy Sci; 2015 Sep; 98(9):5995-6003. PubMed ID: 26188580
    [Abstract] [Full Text] [Related]

  • 6. Distribution and stability of aflatoxin M1 during production and storage of yoghurt.
    Govaris A, Roussi V, Koidis PA, Botsoglou NA.
    Food Addit Contam; 2002 Nov; 19(11):1043-50. PubMed ID: 12456275
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  • 7. Effect of denak (Oliveria decumbens Vent) on growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic herbal milk and yoghurt.
    Ehsandoost E, Gholami SP, Nazemi M.
    Pak J Biol Sci; 2013 Dec 15; 16(24):2009-14. PubMed ID: 24517020
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  • 10. Determination of survival, identity and stress resistance of probiotic bifidobacteria in bio-yoghurts.
    Jayamanne VS, Adams MR.
    Lett Appl Microbiol; 2006 Mar 15; 42(3):189-94. PubMed ID: 16478503
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  • 12. The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk.
    Manzo N, Pizzolongo F, Montefusco I, Aponte M, Blaiotta G, Romano R.
    Int J Food Sci Nutr; 2015 May 15; 66(3):254-9. PubMed ID: 25657101
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  • 15. Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage.
    Rosburg V, Boylston T, White P.
    J Food Sci; 2010 Jun 15; 75(5):C439-44. PubMed ID: 20629865
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  • 16. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.
    Akalin AS, Erişir D.
    J Food Sci; 2008 May 15; 73(4):M184-8. PubMed ID: 18460135
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  • 18. Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage.
    Dąbrowska A, Babij K, Szołtysik M, Chrzanowska J.
    Postepy Hig Med Dosw (Online); 2017 Nov 22; 71(0):952-959. PubMed ID: 29176008
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  • 19. Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts.
    Glibowski P, Karwowska M, Latoch A, Nosowska K, Udeh KO.
    Acta Sci Pol Technol Aliment; 2019 Nov 22; 18(2):185-193. PubMed ID: 31256546
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  • 20. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
    Oliveira RP, Florence AC, Silva RC, Perego P, Converti A, Gioielli LA, Oliveira MN.
    Int J Food Microbiol; 2009 Jan 15; 128(3):467-72. PubMed ID: 19000641
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